Mix flour, hot water, baking powder, and salt in a bowl and mix the dough until it starts to take shape and form a dough ball. Since this recipe is in cup measurements, depending on how you pack your cup, you may need to adjust with a few tablespoons of more flour or water to form a smooth dough.

Once the dough has started to take shape, drizzle the oil on top and start kneading it. The oil will help things get less sticky and it'll keep the dough from sticking to your hands or to the stand mixer bowl.

If you are kneading by hand, you will knead the dough for about 10 minutes. With the stand mixer, it'll take about 5 or 6 minutes.

Once you form the dough, let it rest for 10 minutes.

While the dough is resting, make your garlic butter mixture by combining the melted butter, garlic paste, cilantro, and the optional Italian seasoning.

Divide the dough into fist-sized balls. This recipe should yield 4 balls.

Let the dough balls rest for 5 minutes before rolling them out

Roll each dough ball into a large thin rectangle. Try to roll it out as thin as you can without tearing the dough.

Brush the rolled out dough evenly with the garlic butter mixture

Roll each rectangle into a tight log similar to how you would roll a cinnamon roll.

Stretch out each log an additional 3 to 5 inches before forming it into a spiral. Tuck the end of the spiral underneath. Let the dough rest for another 5 minutes

Roll each spiral out into a medium-sized circle. About 6 inches in diameter and 1/2 inch or less in thickness. Brush some more garlic butter on each chapati

Set your pan on medium-low heat. Once the pan heats up, add about a tablespoon or less of oil to the pan. Carefully lay your chapati on the pan and cook each side for about 2 or 3 minutes or until they are a beautiful golden brown

Don't let the pan get too hot or the chapati will burn before it is fully cooked inside.